# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup grated Gruyère cheese
06 - 1 cup grated sharp white cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 1/2 tablespoons truffle oil, plus more for drizzling
→ Topping
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped fresh parsley (optional)
# Preparation steps:
01 - Preheat the oven to 400°F (200°C). Grease a medium baking dish with butter; the dish should hold approximately 2 quarts.
02 - Boil the elbow macaroni in salted water until al dente according to package instructions. Drain thoroughly and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the flour and whisk for 1 minute to form a smooth paste.
04 - Gradually whisk in the milk, stirring consistently until the mixture thickens slightly, about 3 to 4 minutes. Remove from heat and immediately stir in Gruyère, cheddar, Parmesan, Dijon mustard, sea salt, black pepper, and truffle oil. Mix thoroughly until all cheeses are melted and sauce is silky.
05 - Add the cooked macaroni to the cheese sauce and stir until each piece is coated evenly.
06 - Spoon the macaroni mixture into the prepared baking dish, spreading it evenly.
07 - In a small bowl, combine panko breadcrumbs with melted butter and 2 tablespoons Parmesan cheese. Mix until crumbs are moistened and sprinkle evenly over the macaroni.
08 - Place the dish in the oven and bake for 15 to 18 minutes until the topping is golden brown and the mixture is bubbling.
09 - Allow to rest for 5 minutes after baking. Drizzle a touch more truffle oil and sprinkle with chopped parsley if desired before serving.
